- 1 egg
- 2 teaspoons of pure maple syrup
- 5 teaspoons of rice malt syrup
- ½ a teaspoon of vanilla bean paste
- 25 grams of unsalted butter, melted
- ½ a cup of cacao powder (cacao is raw and unprocessed and will taste better, cocoa has been roasted and processed)
- ½ a cup of self raising flour
- ½ a cup of plain flour
- 16 pecans
- A few squares of 85% dark chocolate (or chocolate of your choice)
- Lightly whisk the egg, maple syrup, rice malt syrup and vanilla bean paste together.
- Add the melted butter and stir quickly and well.
- In another bowl, combine the cacao powder and flours. Make a well in the middle.
- Add the wet ingredients to the dry and combine well.
- On a tray lined with baking paper, form the mix into 16 balls (about a dessert spoon worth of mix each).
- Press a pecan into each biscuit and bake at 160 degrees celcius for approximately 15 minutes (they will be soft when you take them out of the oven, but become more biscuit-y as they cool).
- Once the biscuits are completely cool, melt your chocolate (I do this in the microwave, just be sure not to overheat - 30 seconds, stir... 30 seconds, stir..) and drizzle over the biscuits.
- Serve up on a pretty plate with tea or coffee.